A dinner that not only is absolutely delicious and is also surprisingly easy to make. This recipe can be doubled to serve four. However, it’s perfect for a romantic dinner for two.
Chicken Paillard with Port Mushroom Sauce
Photography Mariann Hayes
2 boneless, skinless chicken breasts (butterflied and flattened)
1/4 cup flour
1 teaspoon coarse sea salt
1/2 teaspoon freshly, ground pepper
1 tablespoon chopped, fresh Italian parsley for garnish
~Port Mushroom Sauce~
8 ounces, sliced mushrooms (about 2 1/2 cups)
2 tablespoons butter and 1 tablespoon olive oil
1/3 cup Port
2 tablespoons butter
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1/4 teaspoon pepper
1/4 teaspoon coarse sea salt
1. Prepare and butterfly chicken breasts.
2. Make Port Mushroom sauce
3. Saute chicken breasts
Prepare Chicken Breasts
Prepare Chicken Breasts: Butterfly chicken and place onto a sheet of wax paper, cover chicken with another sheet of wax paper and flatten chicken breast with a rolling pin, or meat pounder until 1/2-inches thick. Place a sheet of wax paper over both breasts to keep from drying out.
Prepare Port Mushroom Sauce
Preheat a large skillet on medium,when it’s hot melt 2 tablespoons of butter and add 1 tablespoon butter. Add sliced mushrooms.
Note: Remember not to crowd the mushrooms, or they will not brown. Saute on medium until nicely browned. Turn over mushrooms and brown on the other side. Remove mushrooms from skillet and add port wine, scraping the sides and bottom of skillet. Reduce heat to medium low and reduce port wine by half. Keep warm.
Making the Sauce
In a large saucepan over medium heat, melt 2 tablespoons of butter until it no longer foams. Add 2 tablespoons of flour and continually stir while cooking until flour becomes nut brown. Slowly add 1 1/2 c ups of chicken broth and port wine reduction; whisk until smooth. Add salt and pepper to taste. Strain sauce through a sieve so it is smooth and velvety. Add sauted, brown mushrooms, and reduce heat to low or remove from heat.
Saute Chicken Breasts
In a large skillet, I prefer to use cast iron, heat pan over medium heat. While pan is heating, on a large platter or cookie sheet add flour, salt and pepper and mix well. Dredge chicken breasts in flour mixture. Remove from flour mixture and pat until all excess flour has been removed. When skillet has become hot, add butter and olive oi. Do not add your chicken breasts until the butter has stopped frothing and turned a very light nut brown. Place flour coated chicken breast in the pan and cook 4-5 minutes on each side until golden brown. Turn over and cook another 4 minutes. Remove chicken breast to plate (cover with aluminum foil to keep warm ) and cook second breast.
Serve Chicken Paillard on a plate with a sauce poured over middle and sprinkled with chopped, fresh Italian parsley.. Serve with a lovely salad and white wine for a lovely romantic, meal. Enjoy!